⸭ Goose

“Take sage, parsley, savory, quinces and pears, garlic and grapes, and fill the goose therewith. . .”

⸭ 1 goose (6 to 9 pounds)

For the stuffing:

⸭ 2 quinces or sour apples, chopped

⸭ 2 pears, chopped

⸭ 2 tablespoons chopped parsley,

⸭ 1 teaspoon ground sage

⸭ 2 garlic cloves, chopped

⸭ 20 to 30 grapes, white or red

For the sauce:

⸭ 1 tablespoon goose grease
(from roasting pan)

⸭ 1 small onion, chopped

⸭ 2 cups chicken stock

⸭ 1/4 cup red wine

⸭ 1 tablespoon red wine vinegar

⸭ crumbs from 3 lightly toasted slices of bread

⸭ pinch each of cinnamon, mace, cloves

⸭ salt to taste

⸭ the neck and giblets of the goose

Preheat the oven to 350ºF. Stuff the goose and place the goose on a rack on a roasting pan. Place the goose in the oven, baste it regularly with the pan juices. When the goose is done (after two and a half to three and a half hours, depending on the size of the goose), take it out of the oven, let it rest for ten minutes, covered with foil.

Heat some of the goose grease from the roasting pan in a saucepan. Fry the onion in it. Add the chicken stock, red wine, and breadcrumbs. Let this simmer until the sauce has thickened. Now add the spices and wine vinegar. Bring to the boil once more. If the sauce is too thick, add wine; if it‘s too thin, add breadcrumbs.

Remove the stuffing from the goose and place in a serving bowl. Slice the goose, and serve on a platter. Serve the sauce in a gravy bowl. A good holiday meal that serves 10 to 15 people.

Taste goodness . . . taste God!